My bacon salt is shipping…
I hope the Makers of Bacon Salt (Blessed be their names. May their loins breed only male children, and may their camels multiply like rabbits) are keeping up with this thread. Dijon’s post alone might make them stop and consider what they are doing to the fabric of American Society. What are the makers of cheap electronics, bad ties, and shoe buffers going to do this Christmas when all of their stock goes unsold, because everybody’s getting Dad and Uncle Ralph and Cousin Bob Bacon Salt instead of their usual present? Is Bacon Salt worth trashing the economy?
Of course it is!
When I saw this I had to try it. You’re right. Very good.
ETA: Someone had the nerve to tell me my bacon salt obsession was unhealthy. Can you believe it?
I think (rules permitting) that we should bounce ideas and refinements off each other and submit multiple recipes. If we had a throw down with just one winner, and it did not resonate with the judges, the SDMB would be screwed.
I submitted this to their email:
*Hi guys,
Your contest is starting to generate a stir over at the Straight Dope message board. Before you ask yes, the Bacon Salt thread is still going strong.
We have some questions though:
- When is the end date?
- Do the recipes need to be previously unpublished?
- Is it permitted under the rules for us to discuss recipes / suggestions / improvements on our message board, and then submit the final recipe to your contest? Or would that be considered published?
- Or are you adapting a line from Butch Cassidy and Sundance Kid “Rules, hell there ain’t no rules in a recipe fight”
Looking forward to your answers
Rick*
One housekeeping question. If we are allowed to discuss recipes, should they go here, or should we start a thread in CS?
One more thing. What’s fair is fair. If Boyo Jim got a custom tittle for winning the Bulwer-Lytton contest it is only fair that if a doper wins the Bacon Salt contest they should also get a custom tittle.
::: Thinking:::
Bringer of the bacon?
The Baconator?
Everything is better with Bacon?
We need TubaDiva on board with this.
I thought I remembered someone mentioning bacon tequila shots here. I was thinking of getting some tequila as an additional gift with the bacon salt for someone. Any suggestions on the best tequila to go with bacon salt?
Bacon Saltinator
I would gladly relinquish the honorary Bacon Pope title to the Doper who wins this contest. Since my bacon salt usage has been limited to various fast foods for the most part, I sadly have nothing to contribute to the recipe contest myself, other than enthusiasm for the contestants.
I got a reply from the Bacon Salt boys.
So it looks like we are free to swap and improve our recipes.
So this thread or a new one?
Well, IMHO any recipe thread properly belongs in Cafe Society. While there can be no Great Debate over the fact that Bacon Salt might be useful in a BBQ Pit, would any member of the Staff Report us for answering the General Question that there is nothing Mundane and Pointless in working together to establish that everything About This Message Board is done in honor of Cecil’s Column?
my apologies, but it just started to grow after the middle of the second sentence, and it became a challenge
How can one refute logic like this?
Contest recipe thread is here
Aoplogies for the late reply but I’ve had PC problems of gargantuan proportions 
a Pit rant will ensue.
Yes indeedy a fair swap indeed
In our kitchen growing up, we kept a lidded, ceramic container next to the stove to hold the drippings from frying bacon. Eggs were fried in a cast iron pan using the congealed bacon fat.
Bacon salt gives me the same, satisfying stroll down memory lane, without the whole frying in bacon fat part. 
“For my tenth birthday, my parents bought me a triple bypass.”
My grandmother, well into her 90’s, still does that (keeps bacon fat to cook in). And her concept of refrigeration for foods that can spoil is pretty hit or miss.
It’s not just the pan that’s cast iron; I suspect her arteries and stomach are, as well.
My bacon salt came today.
Thus far, it has been tried on ham and bean soup, cheese, carrots, beef jerky, and of course by itself. I think I like the Original best; Fierra likes the Peppered best.
For my part, I’m glad that it’s not as overly salty as I feared. I like the taste, but wish it was a little stronger overall. I had to use a lot of it to taste it in the soup. I guess I’m saying it’s a good product, but I want a stronger taste.
Atkins-friendly vegetarian BLT:
One large slice of the best tomato you can find, liberally sprinkled with bacon salt, and wrapped completely in Romaine lettuce leaves. Eat. Love. Smile.
I’m planning on making some Chex Party Mix with this. I’m wondering about the Worcestershire Sauce, though. Would something else work better with the baconiness? I’ve got some dark soy sauce which is a bit sweeter than the regular stuff. That might compliment the bacon flavor…but I’m taking suggestions.
Has anyone else found that their grocery store runs are now entirely about buying things that would taste good with bacon salt?
A month from now, we’re all going to be sick of bacon. You watch.
Blasphemy!
But Atkins is all FOR bacon, the real, meaty, greasy delight of it.
Ditto. My grandparents always kept a coffee can around for the bacon drippings, and the daily eggs were always friend in bacon fat. My grandpa ate not only the fat from his own pork chop, but also the fat that everyone else cut off from theirs. Never hurt him. Of course, he was a farmer and physically active every day. Even after he retired and moved to Florida, he swam several miles every day.
Me, I forgo most of the fat, and I’ll stick to bacon salt over good greasy bacon itself most of the time. Sitting at the computer is not as good for the bod as farming.